Best ever banana bread

Best ever banana bread

Best Kitchen Basics
1 loaf
Petrina Tinslay

Was there ever anything so pungently disappointing than a poor report and the forgotten locker banana at the end of school term?

The world is broken down into simple sub-sets – those who like ripe bananas and those who don’t. I’m with the latter.

The dull grey shuffle of office life is surely not helped by the colon-blocking banality of commercial banana bread. This is something to do with bananas when the yellow starts to turn black. Cook and set yourself free.


Quantity Ingredient
250g unsalted butter, cut into 1 cm cubes and softened
335g raw sugar
4 eggs, at room temperature
1 cinnamon stick
1 star anise
2 cloves
3 cardamom pods
1/2 teaspoon white peppercorns
300g plain flour
3 teaspoons baking powder
6 ripe bananas


  1. Preheat the oven to 160°C. Grease a 21×6×1 cm loaf tin with butter and neatly line it with baking paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on high speed. Add the eggs, one at a time, scraping down the side of the bowl after each addition.
  3. In an electric spice grinder, or using a mortar and pestle, process the spices to a fine powder.
  4. Sift the spices into a bowl with the flour and baking powder.
  5. Peel and coarsely chop the bananas and toss them through the spiced flour mixture to coat.
  6. Gently fold the flour and banana into the creamed butter and sugar until fully incorporated.
  7. Pour the mixture into the prepared tin and tap once firmly on a work surface to remove any air pockets. Bake for 45–50 minutes or until a thermometer inserted in the centre reads 85°C. Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
  8. Serve in slices with lashings of home-made or salted butter, if desired.


  • Coating the banana in the flour stops it from sinking to the bottom of the loaf.
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